Recipe courtesy of Chef Susan Spicer, Bayona Restaurant
Serves 4 (24 fritters)
Chef's note: These seem to cry, “Brunch! Brunch!” How about a Sunday morning treat with a big cup of Café au Lait? Where’s my New York Times…..?
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Sift the flour, baking powder, salt, sugar, cinnamon and nutmeg in a large bowl. Add the egg yolks and 1/3 cup of the milk, and stir to form a smooth paste. Stir in the remaining 1/3 cup milk and the corn oil.
Add banana purée and diced bananas, and mix until batter is smooth. Set aside to rest for 30 minutes.
Beat the egg whites and the salt with an electric mixer until they form stiff peaks. Fold the whites into the batter.Fill a deep-fryer or a deep skillet with oil to a depth of 2 inches, and heat it to 375˚. Drop spoonfuls of the batter into the oil and fry until well browned on both sides, 3-4 minutes.
Drain fritters on paper towels and then roll in cinnamon sugar.